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Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, knackwurst's casing becomes extra crispy when heated, giving it a different texture and a specific sound when bitten into it.
It is recommended to serve the sausage with sauerkraut, potato salad, pickles, mustard, and a glass of cold beer on the side.
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Braunschweiger is a German dish using liverwurst sausage as the main ingredient. The sausage is first sliced into smaller pieces, then combined with smoked meat (such as bacon) in a pan. The two are fried together until they develop a nice, browned color.
Braunschweiger is typically served as a main meal, and it is often accompanied by mashed potatoes, vegetables, or pasta.
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Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of toasted white bread or wholemeal bread, it makes for a great breakfast treat.
Originally, it was consumed by peat diggers who used to mix ground offal and bacon rind with oatmeal. It is recommended to serve knipp with pickles, applesauce, or fried potatoes on the side.
MOST ICONIC Knipp
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Bregenwurst is a traditional sausage originating from Lower Saxony and Saxony-Anhalt. The sausage is made from pork, pork belly, and (in the past) either pig or cattle brain. It's often enriched with the addition of white pepper, cumin, mace, and onions.
The name Bregenwurst is derived from the word bregen, meaning brain and referring to one of the ingredients used for its production. Bregenwurst is eaten raw as it is, but it's also often boiled or stewed, after which it develops a spreadable texture.
MOST ICONIC Bregenwurst
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Kohlwurst is a traditional sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Grünkohl) or other cabbage-based dishes.
Kohlwurst is typically made from pork, including fattier cuts, and is seasoned with salt, pepper, marjoram, and other spices. The sausage is usually smoked, giving it a rich and robust smoky flavor. It has a coarse texture due to the use of chunky pork cuts.
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Pinkel is a traditional sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Grünkohl und Pinkel (kale and sausage).
Pinkel sausage is made from a combination of pork fat, oat groats (or barley), onions, and a variety of spices. Despite being a sausage, it's relatively coarse in texture due to the inclusion of grains like oats.
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